This is my favorite coconut butter cookie recipe. Why giant though? Because when you make smaller ones, you end-up eating two or three of them in one go, so one big one instead. This is a super easy recipe to make, perfect activity if you have young kids, as everything goes into one bowl.
1 egg
190 g unsalted butter (soft)
120 g of icing sugar
220 g of plain flour
100 g of dark chocolate melted
40 g of desiccated coconut (keep 10 g for the dark chocolate dip at the end)
Two baking trays with baking parchment
Pre-heat your oven at 180º C
Make sure your butter is soft before starting this recipe. If not, leave it outside the fridge for a couple of hours. You can do this in the microwave but be really careful, pop your butter in a bowl and give 3 seconds in your microwave then check the consistency with a spoon, repeat until the butter is soft.
In a bowl, add your butter and sugar first and mix, then add your flour, coconut and egg and mix again to a smooth consistency.
Pop the mixture into a piping bag with a star shape nozzle. Don’t put the whole mixture in the bag though, as it will be difficult to pipe. Start with two table spoons at a time and pipe.
Pop your tray in the oven, for a good 20 to 25 minutes, until golden brown. Melt your dark chocolate in the microwave or over a bain-marie and add 10 g of coconut to it. Once your cookies are cold, dip them in the dark chocolate and let them set on a baking tray laid with baking parchment.
For baking, coconut butter can easily replace actual butter, and in this recipe it can work well, as it would add a stronger coconut flavour to the cookie. But, I would still use butter, so, in this recipe, maybe 50 g of coconut butter and 140 g of unsalted butter.